This Venezuelan Guasacaca is creamy, smooth, fresh, and absolutely delicious! Perfect for dipping, dressing, and spreading. The possibilities are endless.
I LOVE Avocados! So, today I would like to share with you my own version of Venezuelan avocado sauce, or as we know it back home “Guasacaca”.
Many people compare Venezuelan Guasacaca with Guacamole, but for me, they are two very different flavors. Guasacaca can be served as a sauce to top a steak, hamburger, hotdog, tacos, and tostadas. Even to dress other side dishes, such as potatoes, yuca, or anything else you can think of. Guasacaca can also be used as a simple dip to serve with chips.
There are many ways to prepare this sauce, all depends on the personal taste.
For example, if you like it spicier you can add more garlic and/or onion – my family prefers avocado as the main flavor, for this reason, I add little garlic. Another difference you can see in my recipe is that I use corn oil instead of olive oil. I personally do not like the taste that olive oil gives to this sauce, but it’s your choice which oil are you going to use.
Looking for more Venezuelan recipes? Check these out!!
- Venezuelan Pabellon Bowl [Video]
- Venezuelan Asado Negro
- Venezuelan Flan Quesillo
- Venezuelan Shredded Beef
- Venezuelan Polvorosas Cookies
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Venezuelan Guasacaca
Ingredients
- 3 ripe avocados, peeled and seeded
- 1 medium onion, roughly chopped
- 1/2 green pepper, seeded and roughly chopped
- 1 cloves garlic, peeled
- 1/2 cup fresh cilantro leave (tightly packed)
- 1/3 cup white vinegar
- 1 tablespoon salt or to taste
- 1/4 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1 cup corn oil
Instructions
- This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning.
- You can add more garlic and/or onion to give it more kick.
- Feel free to change the type of oil used. I don’t like the addition of olive oil taste so I use corn oil. You can always use a light-tasting olive oil if you don’t have corn oil!
- Avocados are ripe once they yield to a firm squeeze. If your avocados are ripe before you’re ready to use it, store it in the fridge.
- To cut the avocados, carefully cut the avocado in half lengthwise around the seed. Twist to open and the remove the seed and scoop out the avocado with a spoon.
Nutrition
Disclosure: This is part of a sponsored campaign with Latina Mom Bloggers and Avocados From Mexico. However, all opinions expressed are my own.
Oriana que receta tan espectacular. La guasacaca que quedo de película. Mil gracias !!!
Hola Caro!! Que chévere que te gusto! Gracias por tu comentario =)
This sauce is absolutely delicious! Very easy
Hello JK! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know!?
How long will it last (covered in the fridge)?
Hi Lisa! Up to 5 days.
Facil de hacer wooohooo! perfecto para las mamas con vidas locas!!
Ahora si me pusiste como mi nombre: muy cool ofreciendo una delicia como esta y muy chill de no trajinar tanto!
Deliciosa la receta y se tan facil de hacer. Me encanta la palta (en Argentina se le dice asi) en sandwiches tambien 🙂
Pues no conocía la diferencia. Me encantan los aguacates.
Como los aguacates de México no hay dos…. Me gusto la receta del guacamole, pero en mi tierra lo dejamos muy picoso, para acompañarlo con los taquitos de carne asada.. Tipo parrillada…
Qué rico! Me encantan los aguacates! La receta está muy fácil de hacer, como me gusta! 🙂
Que delicia… Buena idea para sacarle jugo a nuestros aguacates mexinaos.
Ese guasacaca no lo había escuchado antes, pero leyendo los ingredientes se que me gustará comerlo en hamburguer y asados, Mmm!
La clase de recetas que mas me gustan. Las faciles y deliciosas. Te doy un 10, Oriana.
Saludos desde California!
¡Que rico!!! me encantó la receta!!!gracias Oriana, la voy a preparar 🙂
Que rico, es parecido al Guacamole, pero los ingrediemntes le dan un sabor diferente, voy a prepararlo, se ve delicioso acompanando chips o bocadillos variados.
Gracias por la receta
Delicioso!! lo hare este fin de semana que tengo un bbq!